Save Pin The moment I discovered edamame hummus was during a neighborhood potluck where I'd shown up empty-handed and mortified. A neighbor took pity and pulled me into her kitchen, grabbed a bag of frozen edamame from her freezer, and within minutes we had this vibrant green dip that everyone assumed I'd planned all along. The bright color against the usual beige spread of party foods caught everyone's attention, and the fresh, nutty flavor converted even the traditional hummus purists in the room.
Last spring, I brought this to my daughters outdoor soccer game and watched as parents discreetly abandoned their store-bought snacks to hover around my little container of green goodness. The coaches eventually wandered over, and soon I was scribbling the recipe on the backs of game schedules while trying to save the last few scoops for my own hungry player who hadnt even gotten to try it yet.
Ingredients
- 2 cups shelled edamame: Fresh gives the brightest color, but Ive found frozen works perfectly well and saves significant prep time when youre in a hurry.
- 1/3 cup tahini: Look for a smooth, runny variety that hasnt separated much in the jar for the creamiest result.
- 1/4 cup freshly squeezed lemon juice: Please use real lemons here, as the bottled stuff lacks the brightness that makes this dip sing.
- 2-3 tablespoons olive oil: The better your olive oil, the better your final flavor will be, so use the good stuff youve been saving.
- 2 cloves garlic: I learned to roast these first when serving to my mother-in-law who finds raw garlic too assertive.
- 1/2 teaspoon cumin: Toasting the cumin in a dry pan for 30 seconds beforehand amplifies its nutty quality.
- 1/2 teaspoon sea salt: I always start with less and work my way up, as the tahini sometimes brings its own saltiness to the party.
- 2-4 tablespoons cold water: The secret to silky smooth hummus texture that I learned from a Lebanese chef friend.
Instructions
- Prepare the edamame:
- Bring a pot of water to a rolling boil before adding your edamame, whether frozen or fresh. You want them tender but still vibrant green, usually about 4-5 minutes.
- Create the base:
- Combine your drained edamame with tahini, fresh lemon juice, olive oil, garlic, cumin and salt in your food processor. The initial blend might look chunky, but dont worry, were just getting started.
- Achieve silky perfection:
- With the processor running, slowly drizzle in cold water, watching the transformation happen before your eyes. Youll see the mixture become increasingly smooth with each tablespoon.
- Taste and adjust:
- This is where you become the artist, adding more lemon for brightness or salt for depth. Trust your palate here, as every batch of edamame and tahini can vary slightly in flavor.
- Dress it up:
- Transfer to a shallow bowl and create a little well in the center for a generous drizzle of your best olive oil. The contrast of the vibrant green with the golden oil makes this humble dip look restaurant-worthy.
Save Pin The first time I served this at a family dinner, my brother-in-law who claims to hate anything healthy was caught licking the serving spoon when he thought no one was looking. Later he sheepishly asked for the recipe and now makes it for his poker nights, though he insists on calling it green dip rather than hummus to avoid scaring off his friends who swear they only eat chips and pizza.
Serving Suggestions
While traditional pita chips are a natural pairing, Ive discovered that endive leaves make perfect edible scoops that add a pleasant bitter contrast to the creamy hummus. For casual gatherings, I arrange a rainbow of bell pepper strips, cucumber slices, and carrot sticks around a bowl of this verdant dip, creating an edible centerpiece that inevitably becomes the conversation starter.
Storage Tips
The first time I made a double batch thinking Id have leftovers for days, I learned that this hummus actually tastes even better on day two after the flavors have had time to meld in the refrigerator. To prevent the surface from drying out, I press a piece of parchment paper directly onto the hummus before sealing the container, a trick my grandmother taught me for preserving anything creamy.
Flavor Variations
The basic recipe provides a perfect canvas for experimentation, something I discovered during a week when I made this four times for different occasions. My favorite variation came about when I was low on tahini and substituted half with almond butter, creating an unexpectedly delicious nutty undertone that paired beautifully with the edamame.
- For a spicy kick, blend in a roasted jalapeño with seeds removed if youre cautious about heat level.
- Swap the parsley garnish for finely chopped mint and a sprinkle of sumac for a Mediterranean twist that brightens the whole dish.
- For an Asian-inspired version, add a teaspoon of toasted sesame oil and garnish with furikake seasoning instead of plain sesame seeds.
Save Pin This edamame hummus has become my reliable kitchen ally, ready to transform casual snacking into something special without any fuss. Whether spread on morning toast, dolloped onto grain bowls, or presented as an appetizer, its vibrant color and fresh flavor bring a moment of joy to the table.
Questions & Answers
- → Can I use frozen edamame for this dip?
Yes, frozen edamame works perfectly. Simply boil them for 4-5 minutes until tender, then drain and cool slightly before blending. They'll yield the same creamy texture as fresh edamame.
- → What's the best way to store leftover hummus?
Transfer the dip to an airtight container and refrigerate for up to 4 days. You can also freeze it for longer storage, though the texture may change slightly. Stir well before serving if it has separated.
- → How do I make this dip thinner or thicker?
Add cold water one tablespoon at a time for a thinner consistency, or reduce water to thicken it. Start with less water and gradually increase until you reach your preferred creaminess.
- → What are good serving options?
Serve with pita chips, raw vegetables like carrots and cucumber, crackers, or use as a sandwich spread. The versatile flavor pairs well with almost any dippers.
- → Is this dip safe for those with sesame allergies?
This contains tahini, which is sesame-based, so it's not suitable for sesame allergies. Check all packaged ingredients for cross-contamination if you have severe allergies.
- → Can I add more spices to customize the flavor?
Absolutely. Try adding smoked paprika, cayenne pepper, cumin, or swap fresh herbs like cilantro for parsley. Start with small amounts and adjust to taste.